What to do when the crisper fill up with various odds & ends like half a bag of broccoli, two carrots, a potato, parsley that is starting to look wilted and sad, etc.? This happened at my house yesterday and I declared a Soup Night!
All you really need is whatever vegetables and/or beans (I used both) you have on hand and some broth. Yes, it’s that simple. The following recipe lists the ingredients I happened to use last night:
1 TBSP olive oil
1 TBSP butter
1/4c onion, chopped
2 carrots, diced
2 stalks celery, sliced
2 cloves garlic, minced
1 Russet potato – cubed
2c cauliflower florets
1c broccoli florets
1 can Great Northern beans, rinsed and drained
5c vegetable broth
1/4c Italian parsley, chopped
salt & pepper, to taste
1. In a medium pot, over medium heat, combine oil and butter. Add the onion, carrots, and celery and cook, stirring frequently, until softened; about 5 minutes.
2. Add the garlic and cook another 1-2 minutes.
3. Add remaining ingredients, cover, and simmer 20-30 minutes over low heat, until potatoes and cauliflower are tender. Stir in the parsley, adjust the seasoning and serve.